Coconut Pie(Very Old Recipe)
A rich and creamy coconut pie featuring a flaky crust, sweet coconut filling, and fluffy meringue topping. The blend of toasted coconut and tangy lemon juice offers a delightful balance of flavors, making it an ideal dessert for special occasions or cozy gatherings with family and friends.
Ingredients
Instructions
- Stir constantly over boiling water until thickened, about 8 minutes. Cool.
- Whip 1 cup of cream until soft peaks form.
- Pour the cooled custard mixture into the whipped cream and mix well.
- Pour the mixture into the unbaked pie shell.
- Ensure all pockets of meringue are filled with the mixture.
- Let stand in the refrigerator for several hours.
- Serve with fresh strawberries or any seasonal fruit.
Tips & Substitutions
For a creamier texture, consider adding an extra tablespoon of flour to the custard mixture. If you want to reduce sugar, you can substitute half of the sugar with a sugar alternative like Stevia. Make sure to whip the cream until soft peaks form for the best volume. If you're short on time, use a store-bought pie shell instead of making your own.
Serving Suggestions
This Coconut Pie pairs beautifully with fresh strawberries or any seasonal fruit. For an added touch, consider drizzling a bit of chocolate sauce on top before serving. It also makes a delightful dessert alongside a warm bowl of Cream Of Tomato Soup, creating a lovely contrast of flavors. A scoop of vanilla ice cream on the side can elevate the experience even further.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap or aluminum foil and keep it in the refrigerator. It can last for up to three days. Avoid freezing the pie, as the texture may change when thawed. When ready to serve, you can enjoy it cold or let it sit at room temperature for about 30 minutes to enhance the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Pie(Very Old Recipe) contains roughly 667 calories, with 8g protein, 55g carbohydrates, and 47g fat. It is a good source of protein (16% of the Daily Value), dietary fiber (16% of the Daily Value), and iron (15% of the Daily Value). Note that it is relatively high in sodium, at 1120mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweetened coconut instead of unsweetened?
Yes, you can use sweetened coconut if you prefer a sweeter pie. However, keep in mind that it will add additional sugar to the recipe, so you may want to reduce the amount of sugar in the custard to balance the sweetness.
What can I use instead of lemon juice?
If you don't have lemon juice, you can substitute it with lime juice or even vinegar for a similar tangy flavor. Just use the same amount as the recipe calls for to maintain the acidity balance.
How do I know when the custard is thick enough?
The custard is thick enough when it coats the back of a spoon and holds a line when you run your finger through it. It should take about 8 minutes of stirring over boiling water. Be patient to achieve the right consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).